Issues → November/December 2007 → Food →
Easy Does It: Latkes
Simple pan-fried potatoes are a delicious and meaningful treat
by Annie B. Copps
Whether you and your family celebrate Chanukah -- the eight-day Festival of Lights -- or simply love a good potato pancake, these latkes would make any Bubbe proud. Their crispy, brown exteriors offer a satisfying bite, while their tender, steamy insides are comfort food at its best.
It's important to grate the potatoes and onion by hand to get pieces of the right size. But remember, latkes wait for no one, so get your ingredients together and gather your family and friends, so that you can serve these traditional potato cakes the moment they're ready.
Chanukah: The Miracle of the Oil
Latkes play an important role in traditional Chanukah celebrations not just because they taste so good -- it's really all about the oil. Chanukah -- from the Hebrew word for "dedication" -- is a significant holiday because it commemorates the events of 168 to 165 b.c., when the Jews of Jerusalem led a successful revolt against Antiochus IV, ruler of the Greek empire, who had sacked and desecrated their Temple. When the Jewish rebels finally liberated the city and retook the Temple, they wanted to rededicate it by lighting an eternal flame -- but they feared they didn't have enough oil. Miraculously, however, their small cruse of oil lasted not just a few hours but eight days (the time it took to press more olive oil for the lamps). Today, the lighting of the menorah symbolizes the survival of the Jewish people throughout thousands of years of exile and adversity.
Latkes
Potatoes Recipes
Yield: 12 servings
- 4 large russet (baking) potatoes
- 1 medium onion
- 1 egg, lightly beaten
- 1/2 teaspoon baking powder
- 2 tablespoons flour
- 1 teaspoon kosher or sea salt, plus extra for seasoning
- Vegetable oil
- Freshly ground black pepper
- Sour cream or applesauce
- Garnish: fresh chives
Peel and grate potatoes and onion. Transfer to a sieve or kitchen towel and squeeze out excess water. In a large bowl, combine grated mixture, egg, baking powder, flour, and salt. Warm a thin layer of oil (about 2 tablespoons) in a large, heavy skillet over moderate heat. Drop batter into skillet one heaping spoonful at a time (but don't crowd the pan). Flatten gently; don't push potatoes too hard into oil. (Each latke should be about 2 inches wide.) Fry in batches, turning once, 4 minutes per side or until golden brown. Drain on paper towels and season well with salt and pepper. Add a dollop of sour cream or applesauce, garnish with fresh chives, and serve immediately.
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Reader Comments
Comment from Peter Rukavina on December 24, 2007
It's always such a challenge to get the first couple of latkes out of the pan in anything other than a formless glop of potato slurry. I'd welcome any recommendations on how to improve this situation (which always seems to improve once three or four latkes have gone in and out of the pan).
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